Creamy Pasta with Artichokes


(seves 3)
250 gr of pasta, “pipe” type
1 small potato
200 gr of artichokes, cleaned
1 clove of garlic
35 gr of extra virgin olive oil
a little curry
soy milk, to taste
vegan parmesan cheese
dry white wine
salt and pepper, to taste

First, boil the potato and sauté the artichoke hearts in a pan, with a little olive oil, garlic, parsley, salt and a little lemon. When ready, set two or three of them aside, and purée the others with the boiled potato, adding soy milk, to get a cream. Keep blending adding parsley, a pinch of curry powder, oregano, pepper and a little oil. Season with salt and pour the mixture in the pan with the slices of artichoke you set aside, cut into cubes. Meanwhile, cook the pasta until “al dente” (underdone), and drain it. Keep cooking it in the pan with the cream, adding white wine, the remaining oil and a little of oregano, to taste. Let the wine evaporate and serve with an abundant sprinkling of tasty vegparmesan! Enjoy your meal ^ ^

Chef: LauraLady94 from VeganBlog

  1. acorn 21 November 2011 at 19:38

    sounds so good!! I love artichockes 🙂

  2. heidi 22 November 2011 at 19:30

    they look wonderfully good, so creamy

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